Spider web chocolate fudge muffins

Spider web chocolate fudge muffins

Special Hallowe'en chocolatey bakes for lucky trick or treaters - you can make ahead and freeze

Difficulty and servings

Moderately easy

Makes 10

Preparation and cooking times

Total time

Ready in 40-45 minutes

Freezable

Freeze un-iced

Method

  1. Preheat the oven to fan 170C/ conventional 190C/gas 5 and line a muffin tin with 10 paper muffin cases. Break the chocolate into a heatproof bowl, add the butter and liquid. Melt in the microwave on Medium for 30-45 seconds (or set the bowl over a pan of gently simmering water). Stir and leave the mixture to cool.
  2. Mix the flour, bicarbonate of soda and both sugars in a bowl. Beat the egg in another bowl and stir in the soured cream, then pour this on the flour mixture and add the cooled chocolate. Stir just to combine - don't overmix or it will get tough.
  3. Spoon the mixture into the cases to about three quarters full. Bake for 20 minutes until well risen. Loosen the edges with a round-bladed knife, let them sit in the tins for a few minutes, then lift out and cool on a wire rack.
  4. For the topping, make two piping bags out of greaseproof paper (or cut the ends off two clean plastic bags). Break the dark and white chocolate into separate bowls and melt in the microwave on Medium for 2 minutes (or over a pan as in step 1). Put 2 spoonfuls of dark chocolate in one bag and the same of white chocolate in the other.
  5. Working with one muffin at a time, spread with dark chocolate from the bowl, letting it run down a bit, then pipe four concentric circles of white chocolate on top. Using a small skewer, drag through the circles at regular intervals, from the centre to the edge, to create a cobweb effect. Repeat with four more muffins. On the remaining five, spread over the white chocolate and decorate with the dark. Best eaten the day they're made - even better while the chocolate's soft.

Per muffin

349 kcalories, protein 5g, carbohydrate 45g, fat 18 g, saturated fat 9g, fibre 1g, sugar 28g, salt 0.59 g

Recipe from Good Food magazine, October 2003.

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Latest comments and suggestions

Results 1-20

  • Binder photo veronika

    08 November 2007

    veronika rated and commented on this recipe

    4 stars

    The comments I got back for these muffins were only positive ones. I didn't get to try them myself, as there were none left when I felt like having one :) I suppose that sums it up well...

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  • Binder photo nermich

    17 November 2007

    nermich rated and commented on this recipe

    5 stars

    I am making them for the second time now. Everyone finds them amazing but actually they are very easy to make. Just follow the instructions ;)

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  • Binder photo dan

    24 January 2008

    dan rated and commented on this recipe

    5 stars

    the presentation of your muffins is emense fair play keep it oing fellow cooker.

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  • Binder photo Mrs B

    22 March 2008

    Mrs B rated and commented on this recipe

    4 stars

    These were easy to make and looked so impressive. They weren't around very long at the kids' party that I took them to so I guess they must have been tasty!

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  • Binder photo MISCHEF

    13 August 2008

    MISCHEF commented on this recipe

    Has anyone frozen these? How do they keep? Thanks!

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  • Binder photo PockyRocket

    21 September 2008

    PockyRocket commented on this recipe

    I'd really like to know if this recipe works as vegan-friendly, can the ingredients be substituted for vegan alternatives and still be yummy? I'd really appriciate any responses, thank you!

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  • Binder photo Teresah

    19 October 2008

    Teresah rated and commented on this recipe

    5 stars

    These are lovely - easy to make, impressive to look at,and the sponge really moist and tasty

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  • Binder photo sara

    22 October 2008

    sara rated and commented on this recipe

    4 stars

    lovely recipe.i didn't have any soured cream and so used greek yogurt instead. i'm sure that i would have given the muffins 5 stars if i had used cream and a better quality chocolate!

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  • Binder photo mollymolly

    23 October 2008

    mollymolly commented on this recipe

    What does concentric mean?

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  • Binder photo kate

    25 October 2008

    kate commented on this recipe

    Hi Mollymolly Concentric means that all the circles have the same centre point.

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  • Binder photo Widishens

    27 October 2008

    Widishens commented on this recipe

    Deeelicious and impressive. My white chocolate didn't heat very well in the microwave for some reason and was difficult to spoon on - better to bain-marie it? Making second batch tomorrow as first batch disappeared so fast!

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  • Binder photo Widishens

    27 October 2008

    Widishens rated this recipe

    5 stars

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  • Binder photo Lizzie

    30 October 2008

    Lizzie commented on this recipe

    what can i use instead of soured cream?? can´t buy it where i live!

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  • Binder photo Girl Flower

    30 October 2008

    Girl Flower commented on this recipe

    Im making these tonight and am worried about getting soured cream.. Apparently plain unflavoured yoghurt might work, or double cream with fresh lemon juice in. Hope that helps Lizzie! will let you know how these go tomorrow!

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  • Binder photo Hiyamod

    01 November 2008

    Hiyamod rated and commented on this recipe

    5 stars

    Very easy to make .. find them just a wee bit drtysh ..and one try I did not put a muyffin cups and that was bad mistake for they all stuck to the pan ..so recomed the muffin cups for sure . the taste is great and sure to make more in the future :-), regrad the decoration I had a little problem with melting the white choclate (no idea why the choclate did not melt smothly but I still used the plain choclate. Yummy Yummy

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  • Binder photo cookingforgirls

    03 November 2008

    cookingforgirls rated and commented on this recipe

    5 stars

    I have made these with sour cream and with greek yoghurt. Fine with either, though sour cream is better. I too came unstuck regarding melting the white chocolate, so served these just lathered in the melted plain chocolate calling them Hot Chocolate Muffins and they went down a storm.

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  • Binder photo Kirsten

    03 November 2008

    Kirsten rated and commented on this recipe

    3 stars

    I didn't think these were great. They do look very fun, but I thought they were a bit dry. Maybe cook them for a little less.

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  • Binder photo YumYum

    16 November 2008

    YumYum commented on this recipe

    Didnt have sour cream so ended up using a mixture of cream and butter milk... still turned out really well. Brought to work and they were devoured even before elevenses :-) Loved the spider web effect too.

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  • Binder photo YumYum

    16 November 2008

    YumYum rated this recipe

    4 stars

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  • Binder photo Paula

    14 June 2009

    Paula rated and commented on this recipe

    4 stars

    These are really easy and gorgeous. I add a couple of ounces of choc chips to this recipe (mix them in before spooning into cases). Have also made a white choc chip and vanilla muffin - add 1 tsp of vanilla extract to the milk and chop up a couple of ounces of white chocolate or use white choc chips. Kids teenage friends comments - were 'they taste like ice cream!!' If making white muffins - substitute white chocolate for the plain chocolate in the above recipe and use milk OR water NOT coffee.

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Difficulty and servings

Moderately easy

Makes 10

Preparation and cooking times

Total time

Ready in 40-45 minutes

Freezable

Freeze un-iced

Perfect for Halloween

Ingredients

  • 50g dark chocolate (55% cocoa solids is fine)
  • 85g butter
  • 1 tbsp milk , water or coffee
  • 200g self-raising flour
  • ½ tsp bicarbonate of soda
  • 85g light muscovado sugar
  • 50g golden caster sugar
  • 1 egg
  • 142ml carton soured cream

FOR THE TOPPING

  • 100g dark chocolate (as above)
  • 100g white chocolate
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Per muffin

349 kcalories, protein 5g, carbohydrate 45g, fat 18 g, saturated fat 9g, fibre 1g, sugar 28g, salt 0.59 g

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